Zhang Rongbin, Liu Shuangping, Liu Tiantian, Chang Rui, Liu Guixiao, Li Mingliang, Mao Jian
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou 510630, China.
Foods. 2024 Dec 5;13(23):3931. doi: 10.3390/foods13233931.
brine is a special flavored food produced by the natural fermentation of lees. To clarify fermentation time on its quality, this study integrated flavoromics analysis, macro-genomics, and polypeptide omics to analyze the volatile flavor components, microbial species, and flavor peptide distributions of four groups of samples (XZ-1Y, XZ-2Y, XZ-3Y, and XZ-4Y) fermented for 1-4 years. The results showed that the samples fermented for 1 year had the highest contents of umami amino acids and umami peptides, and the samples fermented for 4 years had the highest contents of organic acids and fruity components. In addition, 42 volatile flavor components and 532 peptides were identified, including 393 umami taste peptides and only 37 bitter taste peptides. Correlation analysis showed that ethyl lactate and furfural were positively correlated with the abundance of and , respectively. The abundance of was positively correlated with four previously unreported umami peptides (FATPR, RELER, FNLERP, and RSSFLGQ) screened by molecular docking. This study provides a reference for the flavor metabolism regulation of brine.
卤虾油是由酒糟自然发酵制成的特色风味食品。为阐明发酵时间对其品质的影响，本研究结合风味组学分析、宏基因组学和多肽组学，对发酵1至4年的四组样品（XZ - 1Y、XZ - 2Y、XZ - 3Y和XZ - 4Y）的挥发性风味成分、微生物种类和风味肽分布进行了分析。结果表明，发酵1年的样品中鲜味氨基酸和鲜味肽含量最高，发酵4年的样品中有机酸和果香成分含量最高。此外，鉴定出42种挥发性风味成分和532种肽，其中包括393种鲜味肽，苦味肽仅37种。相关性分析表明，乳酸乙酯和糠醛分别与 的丰度呈正相关。 的丰度与通过分子对接筛选出的四种此前未报道的鲜味肽（FATPR、RELER、FNLERP和RSSFLGQ）呈正相关。本研究为卤虾油的风味代谢调控提供了参考。
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